Ingredients:

1 3/ 4 cups unsalted butter, softened

1 3/ 4 cups sugar

6 large eggs

2 cups confectioner's sugar

2 1/ 4 cups all-purpose flour

3/ 4 cup unsweetened cocoa

2 cups walnuts, chopped

3/ 4 cup confectioner's sugar (glaze)

1/ 4 cup unsweetened cocoa (glaze)

2 tablespoons milk (glaze)

Directions:

1. Preheat oven to 325 degrees.

2. Grease and flour the Bundt pan you will be using and set aside.

3. Cake. In a large bowl, cream butter and sugar until light and fluffy. Add eggs 1 at a time, mixing well after each addition. Gradually add confectioner's sugar, mixing well. Stir in flour, cocoa, and chopped walnuts by hand, until well blended. Spoon batter into prepared pan and spread evenly.

4. Bake for 60-64 minutes. The cake has a soft tunnel of fudge so ordinary testing for doneness cannot be used. Cool in pan 60 minutes on a wire rack. Invert cake onto a cake plate and cool completely.

5. Glaze. In a small bowl, combine confectioner's sugar, cocoa and milk, mixing until smooth. Thin with more milk, if desired. Spoon over top of the cake and allow glaze to run over the sides of cake. Serve.

Bon Appetit!